Asian “Salsa”

I had a craving the other day (and by day, i mean month since it’s taken me so long to update…) for something tart and salsa-like, but I didn’t have any cilantro, onion, or lime at home to make the proper stuff. Here’s an adaptation using:

tomato (1 medium)

red & yellow bell pepper (1/2 or 1 small each)

garlic

ginger

soy sauce

chinese vinegar

a touch of sesame oil

Veggies: Finely dice the peppers and tomato.

Marinade: Mince (or grate) a knob of ginger (knock off a piece about an inch long from the root). I can’t remember if I minced a clove or two of garlic either for this particular meal, but I usually would! Mix these strong flavours with 3-4 Tbsp of light soy sauce and an equal part of vinegar (chinese vinegar – dark like soy sauce – works best in terms of matching the flavours, but another type of vinegar or even half a lemon would work well). This sauce here is an excellent salad dressing or marinade!

Mix the diced tomato/peppers with the marinade, add some diced spring onion/chives, and a few drops of sesame oil. Serve over crackers, bread, tortilla, or anything you like!

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Alison @thisisedible

I'm a 30-something teacher/writer/close reader who now lives in the Willamette Valley in Oregon. My blog about food and gardening at THIS IS EDIBLE branches from many years of contemplating the ethics, culture, and creativity of eating. You can also find me on instagram @thisisedible.
View all posts by Alison @thisisedible